I remember baking shortbread when I was younger and craving something sweet. The memory is fuzzy so I must’ve been fairly young, perhaps late elementary school, but I definitely remember the feelings of surprise and pride at my ability to combine ingredients and create something delicious. Shortbread is still a favorite of mine and, luckily for young me, is quite easy to throw together. Adding a little corn starch, as I’ve done here, helps to create the rich crumbly texture. This version is also delicately flavored with lavender and honey for a grown-up twist (that kids will still love). A great recipe, no matter your age!

Add 12 Tbsp (1 1/2 sticks) unsalted butter, cut into small pieces, at room temperature, and use your fingers or a fork to incorporate into the flour mix until the dough resembles coarse crumbs. This should only take a couple of minutes; be careful not to overwork the dough.